Directions

Apply marinade and leave overnight, or at least 2-3 hours. (Overnight is preferred.)

Set up grill for medium direct heat — spread coals out in a layer throughout the bottom of the grill. If you have a thermometer, shoot for 350-400 degrees Fahrenheit.

Place chicken without touching the grate, turning frequently, about every 3-5 minutes. Cook until internal temperature on each side reaches 165 degrees Fahrenheit.

Remove from skewers (or don’t) and serve immediately.

If these chicken kebabs look sort of familiar, it’s because the recipe is an adaptation of what I did previously. Technically, this is the third sequel in my kebab series so far.

The primary difference between the two chicken kebabs is the marinade. I switched last time’s greek yogurt for simple olive oil. This makes the chicken less tangy and more spicy; it also shifts it more toward an Afghan style rather than Indian. The dry part of the recipe is identical.

“Bring me Solo and the Wookie.”

Learning from my previous experience, I’ve found that it’s easier to get more evenly sized pieces of chicken by cutting off the tip of each breast and then cutting the remainder into six equal parts. I suppose this is an improvement over randomly trying to get roughly the same shape for each one.

Just the tip.

Per usual with the Brazilian skewers, set a bed of about one layer of coals across the bottom of the grill. Then requisition whatever you can find laying around to hold up your kebabs because they’re not long enough to reach across the length of the grill (I couldn’t find any adequate sticks this time).

Sarlacc BBQ Pit

Chicken kebabs burn pretty easily since there’s not a lot of fat, so be sure to turn the skewers frequently and shift each one based on hot and cold spots.

Add lemon.

Then serve with rice (10/10) and some vegetables. Add lemon for extra goodness.